Instructions
Liberally salt the steak all over with kosher salt.
Place steak on a baking sheet (on a rack if you have one) for 12-24 hours uncovered in the refrigerator.
Remove steak from refrigerator and allow to come to room temperature. (The internal temperature of the steak should be around 70˚F before cooking).
This is an important step so don’t skip it!
Preheat the oven to 200°F.
Coat the steak liberally with the spice rub and let sit for about 15 minutes on the rack.
Prepare the rub mixture which is a thick paste of olive oil, paprika, black pepper, and crushed garlic
Cook steak, on the rack and baking sheet, until the internal temperature reaches your desired doneness. Use an instant-read thermometer for best results. (The cooking time can be anywhere from 35-50 minutes)
– Rare = 120°F (cool red center)
– Medium Rare = 125°F (warm red center)
– Medium = 130°F (warm pink center)
NOTE: The time will vary depending on the cut of your steak and your individual oven. No two are ever the same!
While steak is cooking in the oven start the grill and heat to medium-high,
Remove steak from the oven and transfer it to the preheated grill. Sear evenly on each side for about 3 minutes to obtain grill marks.
Remove from the grill and let the steak rest, uncovered, for 5 minutes.
Cut steak away from the bone, and slice against the grain into 1/2-inch pieces.
For best presentation arrange the cut steak around the bone.
